Baked Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 389.1
  • Total Fat: 7.0 g
  • Cholesterol: 18.3 mg
  • Sodium: 1,118.4 mg
  • Total Carbs: 69.5 g
  • Dietary Fiber: 17.4 g
  • Protein: 20.3 g

View full nutritional breakdown of Baked Eggplant Parmesan calories by ingredient
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Introduction

This is my Mom's recipe...She never used breadcrumbs or purged the Eggplant and I have loved this dish since I was a child. It is very satisfying as it is full of flavor and cheesy while still be "diet" friendly. This is my Mom's recipe...She never used breadcrumbs or purged the Eggplant and I have loved this dish since I was a child. It is very satisfying as it is full of flavor and cheesy while still be "diet" friendly.
Number of Servings: 4

Ingredients

    2-3 Fresh Eggplant (each weighing about a pound)
    20 basil leaves (or one tbsp dried ground basil)
    3-4 cloves garlic minced
    1 tbsp ground oregano
    1 tsp salt
    1 tsp crushed red pepper flakes
    1 28 oz can San Marzano Tomatoes
    1/4 cup shredded Mozzarella
    3 tbsp grated Parmesan
    1/4 cup shredded Pecorino Romano
    4 servings of your favorite pasta

Directions

1. Mix together cheeses in a small bowl
2. Combine Tomatoes, garlic oregano and salt in large bowl
3. Slice eggplant into 1/4-1/2" rounds
4. Coat casserole dish with cooking spray and spread 1/4 cup of tomatoe mixture on bottom.
5. Begin layering eggplant round in dish: one layer of eggplant (hint: use smaller pieces to fill holes and use half moon shapes to go up the sides of dish). Place 4-5 basil leaves scattered on eggplant. Cover eggplant and basil with some tomato, sprinkle on some cheese and repeat process.
6. The last layer should be eggplant, basil, sauce and the majority of the cheese so it gets bubbly and gooey.
7. Serve over cooked pasta of your choice or have some crusty bread.

Makes four large servings

Number of Servings: 4

Recipe submitted by SparkPeople user DANAMPIERCE.

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